Controlo da qualidade do óleo de fritura numa indústria de catering em Maputo

Abstract

The quality of frying oil is a critical factor for food safety, consumer health, and the efficiency of collective food services. This study aimed to assess the quality of frying oil used in the preparation of potatoes and snacks (samosas, rissoles, and spring rolls) in a collective catering company located in Maputo, Mozambique. Variables such as frying temperature, reuse frequency, type of food, initial state of the oil, and disposal practices were monitored. Sample collection followed a convenience sampling method, and 112 samples (53 from snacks and 59 from potatoes) were analyzed using the rapid Oleotest® method and statistical analysis (Odds Ratio). The results showed that the number of fryings, the initial state of the oil, and the type of food significantly influenced oil degradation, with snacks accelerating the deterioration more than potatoes. Frying temperatures exceeded the 180 °C limit in some cycles, especially during potato preparation. Additionally, it was observed that oil disposal decisions were based on sensory criteria, without analytical testing or formal recording, might pose risks to public health and the environment. It is concluded that inadequate operational practices—such as excessive reuse, mixing of oils, and lack of temperature control—compromise both oil and food quality. It is recommended to establish internal protocols for monitoring and disposal, as well as national regulations to guide the proper management of frying oil.